A blog about Vegetarian Food, recipes and restaurants around the world

Wednesday, 16 May 2012

Tomato Rasam

A quick and
yummy recipe, especially for summers. One of the basics and essentials of
south-Indian cuisines that is much loved by north-Indians as well.Today, I’m sharing the recipe of one type of
rassam because contrarily to the way we, north-Indians, look at it Rassam is
not just one dish.There are several
types of rassams…

Ingredients:

2-3 mediumTomatoes (cut into big cubes)

25 gms.Toor/ arhar dal

20 gms.Tamarind (pulp,
without seeds)

Salt (according to
taste)

Water

3-4 Green chillies

10-15Curry leaves

50 gms.Green coriander,
finely chopped.

1 Tb. Sp.Sunflower Oil

1 Tsp. Mustard seeds

1 pinchAsafoetida powder (Hing)

1 Tb. Sp.Coriander powder

1 Tb. Sp.Sambar powder

Procedure:

1.Boil
toor daal and keep it aside.

2.Take
tamarind pulp / raw tamarind, boil it in 200 ml water.Crush and filter it and add more water to it.